Poultry Recipes - Chicken with Rice Dumplings

Ingredients

• 5 ml/1 tsp black peppercorns

• 4 dried red chilies

• 1 cinnamon stick

• 5 cloves

• 30 ml/2 tbsp coriander (cilantro) seeds

• 2 onions, sliced

• 45 ml/3 tbsp ghee

• 1 chicken, skinned and cut into portions

• 600 ml/1 pt/2 1/2 cups coconut milk

• 5 ml/1 tsp ground turmeric

• salt

• 225 g/8 oz long-grain rice, soaked

• 150 ml1/4 pt/2/3 cup coconut cream

• 25 g/1 oz grated (shredded) coconut

• 5 ml/1 tsp mustard seeds

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Method:

1. Grind the peppercorns, chillies, cinnamon, cloves, coriander seeds and 1 onion to a paste. Heat half the ghee and fry the remaining onion until browned.

2. Add the paste and fry for 5 minutes. Add the chicken and fry until browned. Add the coconut milk, turmeric and salt and simmer gently for at least 1 hour until the chicken is tender.

3. Meanwhile, drain the rice and grind it to a thick paste with just enough of the coconut cream. Stir in a pinch of salt and shape into balls about the size of an egg. Add to the chicken and simmer for 30 minutes until the rice balls are cooked.

4. Heat the remaining ghee and fry the grated coconut and mustard seeds for 1 minute then mix them into the chicken with any remaining coconut cream and simmer for 5-10 minutes before serving.